In a 8 qt stockpot, simmer the first 10 ingredients, covered, for 45 minutes, or until the chicken is tender.,Remove chicken from the pot.,Debone the chicken, chop the meat and reserve.,______,Simmer, covered, for 25 minutes longer.,Return the boned chicken to the pot and add the salt and pepper.,Simmer a few more minutes until all is hot, and serve.,The soup keeps well for a few days in the refrigerator.